Lemon Crinkle Cookies
These 10-Minute Lemon Zested Crinkles are an easy lemon cookie recipe you can make all year round. We love making these little lemon crinkle cookies at Christmas time because they are light and fresh, which is a welcomed reprieve from all the decadence of other Christmas cookies, candy, and dessert. This lemon cookie recipe is a great one to use for a holiday cookie exchange or just to make as a treat for your friends and family. Try it out this year, and you may just find a new favorite in this sweet and simple cookie.
One of the things that we love about this recipe is that it's very quick to make. But it still uses ingredients that you probably already have in your pantry. It's simple, affordable, and perfect for entertaining. Whip up a batch of these lemon crinkle cookies for your next party, and your guests are sure to beg you for the recipe!
Ingredients
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 egg
- 1 teaspoon very finely grated lemon zest
- 2 tablespoon lemon juice
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup powdered sugar
Lemon Crinkle Cookies
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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Place butter and sugar into a large bowl and beat with electric mixer until light and fluffy.
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Add egg, lemon zest, lemon juice, and vanilla. Mix completely.
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Beat in the flour in thirds, salt, baking powder, and baking soda.
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Once completely mixed, place bowl in the fridge for 20-30 minutes to allow the dough to firm slightly.
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Place powdered sugar into a small bowl. Use a spoon to remove a tablespoon of dough and roll into a 1-inch ball in your palms, then roll into the powdered sugar until well coated.
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Place 2 inches apart on baking sheet and bake for about 10-11 minutes until dry on top and light brown on the bottom.
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Allow cookies to cool 2 minutes on sheet and them remove to a wire rack to cool completely.